In this scrumptious post, Brian Emmett, the winner of CBS’s The American Baking Competition, shares the perfect pie recipe for your Thanksgiving dinner. Your family will love it! His first cookbook, Get Your Bake On: Savory and Sweet Recipes from My Home to Yours, is available in print and ebook now.
Apple Pie with Walnut-Cinnamon Crumble Topping
Makes one 9-inch pie
This pie has very special meaning for me because my wife’s Cuban grandmother, whom I adored, wanted me to make it every time she visited. Mima, as she was affectionately known, held a very special place in the hearts of our entire family, so this recipe is dedicated to her.
Mima had a really spicy personality, kind of like me, so I added a little bit of apple cider vinegar in the crust to give it extra kick! She and I also shared a love for pies with crumble toppings, and this one is so flavorful with cinnamon, walnut, and light brown sugar. Tart apples such as Granny Smith are best for pie recipes because they hold up better during baking and also balance the added sweetness from the sugars.
This pie is super easy and fast to assemble, so it’s perfect if you are pressed for time, but still want to make something delicious. I like to serve this with a big scoop of cinnamon or vanilla ice cream, or a big dollop of fresh whipped cream.
1 cup all-purpose flour
6 ounces walnuts, finely ground
¹/3 cup granulated sugar
¼ cup packed light brown sugar
2 teaspoons ground cinnamon
½ teaspoon salt
6 tablespoons (¾ stick) unsalted butter, cut into pieces and kept cold
FOR THE APPLE FILLING
8 firm Granny Smith or other tart apples, peeled, cored, and thinly sliced
²/3 cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted
1 Recipe Apple Cider–Spiked Pie Dough
FOR THE PIE DOUGH
1¼ cups all-purpose flour
Pinch of salt
½ teaspoon baking powder
1 teaspoon sugar
½ cup (1 stick) unsalted butter, cut into pieces and kept cold
3 to 4 tablespoons ice water
½ teaspoon apple cider vinegar
MAKING THE PIE DOUGH:
In the bowl of a food processor, combine the flour, salt, baking powder, sugar, and butter. Pulse until the mixture resembles coarse meal. Slowly add 3 tablespoons water and the vinegar and pulse until the dough just holds together when pressed between your fingers. If the dough is too dry, add more water 1 teaspoon at a time until the desired consistency is reached. Remove the dough from the bowl, form it into a disc, and wrap it in plastic. Chill the dough for about 30 minutes before using.
MAKING THE PIE:
Preheat the oven to 375oF. On a lightly floured surface, roll out the pie dough to a 12-inch circle about 1/4 inch thick. Place the dough in a 9-inch deep-dish pie plate, press in to the bottom and up the sides of the plate, then trim the edges to leave an overhang of about 1 1/2 inches. Tuck the extra dough under around the top of the pie plate and use your fingers to crimp the edges. Chill until ready to use.
Make the crumble topping:
In the bowl of a food processor, combine the flour, ground walnuts, granulated sugar, brown sugar, cinnamon, and salt and pulse. Add the butter and pulse until the mixture forms coarse crumbs. Set the crumble topping aside while you make the filling.
Make the apple filling:
In a large bowl, combine the apples, granulated sugar, flour, cinnamon, and melted butter. Stir until well combined, then mound the filling in the prepared chilled piecrust. Evenly distribute the crumble topping over the filling until completely covered. Cover the pie with aluminum foil and bake for 1 hour, then remove the foil and continue to bake for 20 to 25 minutes more, until the top is crisp and the apples are cooked through.